1 tsp. dried thyme
1 tsp. black pepper
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
4 skinless, boneless duck breast halves (about 5 ounces each)
2 T. red currant jelly
4 tsp. balsamic vinegar
2 tsp. Dijon mustard
3 C. cubed (1/2-inch) cantaloupe
3/4 C. cubed (1/2-inch) cucumber
1/2 C. cubed (1/2-inch) tomato
1/3 C. minced red onion

In small bowl, stir together thyme, black pepper, 3/4 tsp. salt, sugar, garlic powder, onion powder, and cayenne. Rub the spice mixture over both sides of the duck. Preheat a grill to medium heat. Lightly oil a grill rack. Cook duck 8 to 10 minutes, turning over once, until medium-rare. Remove and set aside. Meanwhile, in medium bowl, whisk together remaining 1/4 tsp. salt, currant jelly, vinegar, and mustard until well combined. Add cantaloupe, cucumber, tomato, and red onion and toss to combine. Slice duck crosswise on the diagonal. Serve with tomato-melon salsa.

Yield: 4 servings
Calories: 213
Fat: 2.9g
Fiber: 2g